2 (1 oz.) sq. semi-sweet chocolate
1/4 c. plus 1 tbsp. cornstarch
3 c. milk, divided
3 eggs, separated
1 c. sugar
1 tsp. vanilla
1 unbaked 9" pastry shell
1/4 tsp. plus 1/8 tsp. cream of tartar
1/4 c. plus 2 tbsp. sugar

Melt chocolate in double boiler and set aside. Combine cornstarch and 1/2 cup milk in a small bowl; set aside. Scald remaining 2 1/2 cups milk. In a medium saucepan beat egg yolks and 1 cup sugar. In a mixing bowl gradually stir about 1/4 of hot milk into yolks, stirring until well blended. Add to remaining hot milk. Stir in cornstarch mixture and melted chocolate. Bring to a boil, stirring constantly with a wire whisk. Boil 1 minute. Remove from heat. Stir in vanilla. Pour into pastry shell.

Beat egg whites (at room temperature) and cream of tartar at high speed of an electric mixer. Gradually add remaining sugar 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Spread meringue over hot filling sealing to edge of pastry. Bake at 350 degrees for 12-15 minutes.